Factors Affecting the Consumption of Traditional Food in Tourism—Perceptions of the Management Sector of Catering Facilities

Abstract

The topic of this study is the factors that influence the consumption of traditional food products (TFPs) in tourism, as seen from the perspective of management-sector employees in food and beverage catering facilities. The paper aims to analyse the economic, environmental, social, and touristic factors that highly influence the consumption patterns of catering facilities which are significant providers of traditional gastronomic experiences in tourism, by using the specially designed TFPct scale. The study was conducted on a sample of 300 catering facilities in AP Vojvodina (the Republic of Serbia). An explanatory factor analysis was used to confirm the key factors that influence the consumption of traditional products used to prepare the meals that are a part of what catering facilities offer. Subsequently, a binary logistics regression model was used to establish which of the indicated factors has a statistically significant effect on the management’s decision to purchase these products for their catering facility. The study showed that the TFPct scale is appropriate for this type of research, and that economic factors are key factors in the consumption of traditional products. Moreover, compared with other types of catering facilities, interest in the consumption of these products is clearly expressed by a la carte restaurants.

A Comprehensive Review of Challenges and Opportunities for Women Entrepreneurs in the field of Tourism Industry in Bangladesh

“…In order to meet the growing need for individualized and locally-focused experiences, women entrepreneurs can open bed and breakfasts or small lodging facilities. Managing cafés, restaurants, or catering services that promote regional food and culinary customs (Kalenjuk Pivarski, et al, 2023).…”

The Role of Culinary Tourism in Local Marketplace Business—New Outlook in the Selected Developing Area

“…Therefore, gastronomy cannot become a mild and anonymous product-it has to have its own personality, because otherwise, it will become vulnerable, delocalized, and prone to forgery. Cross-border destinations often lack a comprehensive understanding of the importance of gastronomy in terms of diversifying tourism and catalyzing local, regional, and national economic development [7,8].…”

Traditional food products on the local market - consumption conditional on the characteristics of management and restaurant facilities in tourism of Vojvodina (Serbia)

“…However, the research approaches are different (quality, perception, consumption, distribution, impacts, innovations and other) (Guerrero et al, 2010;Mohamed Shaffril et al, 2015;Nguyen et al, 2018;Kovács et al, 2022). The focus is mainly on producers and consumers, including tourists, and the least focus is on the caterers (Grubor et al, 2022;Kalenjuk Pivarski et al, 2023b) as the main consumers and officers on the touristic market. Researches mainly deal with the general attitudes of caterers, but insufficient number of studies included the socio-demographic characteristics of caterers as important in the analysis of the current situation (Kocman, 2018).…”